Kalguksu (Korean Knife-Cut Noodle Soup)
This comforting Korean Kalguksu features chewy, hand-cut wheat noodles in a savory anchovy broth. It's a satisfying and warming meal, perfect for any time of year.
An original recipe by Forkin
- Total time
- 1 hr 10 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 316 kcal
Allergen information: may contain fish, gluten, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
noodles
- 300 gall-purpose flour
- 120 mlwater
- 0.5 tspsalt
- 2 tbspcornstarch
broth
- 20 gdried anchovy, large, heads and guts removed
- 10 gdried kelp
- 1.5 lwater
vegetables
- 1 pcszucchini, julienned
- 0.5 pcsyellow onion, thinly sliced
seasoning
- 2 clovegarlic, minced
- 2 tbspsoy sauce
- 1 tbspfish sauce
- 0.25 tspblack pepper, ground
garnish
- 2 pcsgreen onion, chopped
Equipment
sharp knife · rolling pin · large bowl · large pot
The method
Step by step
- 1
Combine the flour and salt in a large bowl, then gradually add the water while mixing to form a shaggy dough.
About 3 min
- 2
Turn the dough out onto a clean surface and knead for 10-15 minutes until it is smooth and elastic.
About 15 min
Cook’s note: The dough should be firm but pliable.
- 3
Cover the dough with plastic wrap and let it rest at room temperature for at least 30 minutes.
About 30 min
- 4
Meanwhile, prepare the broth by combining the anchovies, kelp, and water in a large pot.
About 2 min
- 5
Bring the broth to a boil over medium-high heat, then reduce the heat to low and simmer for 15 minutes.
About 15 min
Cook’s note: Do not over-simmer, as kelp can become slimy.
- 6
Remove the anchovies and kelp from the broth and discard them.
About 1 min
- 7
Lightly dust a clean work surface with cornstarch, then roll out the rested dough into a thin rectangle, about 2mm thick.
About 5 min
Cook’s note: Use ample cornstarch to prevent sticking.
- 8
Fold the dough several times, then use a sharp knife to cut it into thin noodles, about 3-4mm wide.
About 5 min
Cook’s note: Unfold the noodles immediately after cutting to prevent them from sticking together.
- 9
Add the zucchini, onion, and minced garlic to the simmering broth.
About 1 min
- 10
Bring the broth back to a gentle boil, then add the fresh noodles.
About 1 min
- 11
Cook the noodles for 3-5 minutes, or until they are al dente and float to the surface.
About 5 min
Cook’s note: Stir occasionally to prevent sticking.
- 12
Season the soup with soy sauce, fish sauce, and black pepper.
About 1 min
Cook’s note: Taste and adjust seasonings as needed.
- 13
Ladle the Kalguksu into serving bowls and garnish with chopped green onion.
About 1 min
Per serving
Nutrition
- Calories
- 315.9kcal
- Protein
- 9.3g
- Carbs
- 65.8g
- Fat
- 0.9g
- Fibre
- 3.2g
- Sugar
- 2.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Kalguksu in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat until warmed through, adding a splash of water or broth if needed.
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